Continuing on with my Stonyfield yogurt recipes, last night I created a delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander. This is a wonderful dish to warm you up on a chilly December evening.
A delectable yogurt chicken dish that incorporates a vast array of spices and herbs such as cloves and coriander.
- 1 Tbsp. extra-virgin olive oil
- 2 small onions, sliced
- 4 cloves garlic, finely minced
- 2 Tbsp. coriander seeds
- 1 Tbsp. cumin seed
- 1 Tbsp. sweet paprika
- 2 tsp. red pepper flakes
- 2 tsp. ground ginger
- 1 tsp. chili powder
- 1 tsp. peppercorn
- 1 tsp. paprika
- 1 tsp. garam masala
- 14 oz. diced tomatoes
- 1 1/2 cups Oikos plain Greek yogurt
- 1 lb. chicken breasts cut into 1 inch pieces
- 1/3 cup macadamia nuts mashed
- ¼ cup fresh basil, chopped
Heat olive oil in a large skillet. Sauté onions until they begin to caramelize.
Add garlic and cook for another 2-3 minutes.
Add all spices.
Stir until well combined; let it all mix together in the skillet for a few minutes.
Add tomatoes and water as needed; mix well. Reduce heat to a simmer for 15 minutes while it thickens.
Whisk Oikos plain Greek yogurt into the sauce; mix well.
When the sauce begins to simmering again, add chicken; simmer for 10 minutes or until chicken is completely cooked.
Serve over warm brown rice or whole wheat pasta.
Sprinkle with mashed macadamia nuts and fresh basil.